Sous Chef
Core
Manage daily kitchen operations and lead the Kitchen Brigade in the absence of the Head Chef, ensuring food preparation, service, and cost control meet agreed standards.
Role type
Senior IC Sous Chef
Builds
Food service and banqueting operations for hotel guests
Domain
Hospitality / Food Service
Deliverable
product features
Required skills
Kitchen brigade leadership, food cost management, HACCP and COSHH compliance, menu planning, inventory control, health and safety regulation knowledge
Preferred skills
Fresh ingredient handling, rapport building with senior management, flexibility, self-motivation
Technologies
None
Responsibilities
Control kitchen operations and staff in Head Chef's absence, inspect food preparation areas, manage food storage and stock rotation, verify delivered goods against documentation, assist in maintaining food cost budgets, ensure compliance with health and safety and hygiene regulations
Seniority
Senior, hands-on IC